3. It will take the first person 8 minutes of her valuable time to wash and mix for 6 minutes and to spoon a dozen cookies on the tray for 2 minutes per tray. It will take 4 minutes of the roommate's valuable time: to put the cookies in the oven takes 1 minute, to remove them from the oven, to pack each dozen takes 2 minutes, and to accept the payment takes 1 minute. 4. Kristen's Cookie Company should give a discount for people who order two dozen cookies or more, because the labor costs decrease per order, since the more orders they can do per shift, the smaller their labor cost per order becomes, so long as the labor cost is paid per hour.
The purpose of the experiment was to identify the optimum temperature to store bread to prevent mold development in addition to shallowly examining the effects of preservatives in altering expected mold growth. To achieve this we recorded differences in mold-growth rates at different temperatures. We hypothesized that different temperatures would affect mold’s growth, but also that, ultimately, growth could be minimal if the bread’s preservatives have strong effects on Rhizopus stolonifer. Our hypothesis being already explored in several previous studies and numerous textbooks allowed us to make firm predictions
Food additives can affect food positively and negatively. Food additives have become more popular in foods because a large number of societies do not cultivate their own crops. Additives in food are growing in the world because of demanding life styles, no time for “homemade” meals, and just plain and simple laziness. Technology is also a key factor in the production of food additives. Although some people may be against the concept of a food additive, scientists do very thorough testing on each individual additive.
This means every ten minutes will be a tray of cookies be baked. Therefore we have to divide the total time by the cycle time. (Maximum time – time of first order ) / cycle time + 1 order(first tray) (240 minutes - 26 minutes ) / 10 minutes + 1 order =
This is because the concentration of sucrose solution is more than the concentration of the cytoplasm IV: The mass of the piece of the potato and solute concentration (sucrose) Levels of IV: For the mass, the mass will equal 1.4g and for the solute concentration we will use distilled water (0%), 2%, 4%, 8%, and 16%. DV: What affect does concentration of solution have on potato tissue? What exactly am I measuring: the mass of the potato piece after it has been in the solute concentration for 30 min. Controlled Variables: In my investigation, I will be controlling the following variables: * Length of potato cylinder; * Amount of solution / water; * Type of potato; * Size of
b) Work schedule mismanagement: Huge overtime costs and absenteeism. c) The berries graded as 3(top quality) were awarded a 50% premium per barrel but only half of them turned out to be of grade3. The solutions for the above mentioned problems are: 1. Forecasts of peak season delivery volumes need to be done so that no trucks are waiting to be unloaded. First we will determine how long it takes to finish processing all the berries that arrive on a day and estimate the resulting overtime and truck waiting costs.
But does this have an effect on the plants or are there no differences? In this inquiry it was investigated if there are any effects and how harmful these effects are. Because the plants near the road take a bit too long to grow, there had been decided to work with cress, Lepidium sativum. The inquiry question is: What are the effects of NaCl on cress? Our hypothesis is that the plants won’t encounter disadvantages in low concentrations (up and till 0.20 mol/L), but that they will grow less fast in higher concentrations ( 0.25 mol/L and higher), because NaCl withdraws liquid from plants.
Once a skin cell is damaged, the results are irreversible. The lighter (fairer) your skin is the easier it’ll burn. New rules and regulations for solarium use, restrict people with type 1 (fair skin) from using the solarium; as they are most likely to get burnt. People who use solariums before the age of 35 have 75% greater risk of getting a melanoma, than people who don’t. Why do thousands of people continue to fry their skin?
It takes 3500 calories to makes a pound. In contrast, that means we to lose 1-2 pounds a week, we would need to eliminate 3500-7000 calories a week. Or simply, 500-1000 calories less a day. The US Food Guide Pyramid recommends from a 2000 calorie diet that 30 carbohydrates. To calculate a person’s BMI.
Temperature, time, quantity of water and yeast, as well as salt are the factors that influence dough rising.2 Discussion Yeast is extremely sensitive to temperature and the best temperature for yeast to grow is at 30-37oC 3 which is near the temperature that we used (38oC). The longer the yeast is allowed to work, the more gas is created. The dough is ready for baking when it has doubled its volume.2 The quantity of yeast depends on the surrounding temperature, more yeast for very cool environment and less yeast for very hot environment.2 The quantity of water affects the flexibility of dough. If the dough is too stiff, the dough will rise improperly and slowly. Salt affects yeast growth.